Gingersnap Oatmeal Bread

Warm, spicy and seasonal. This Gingersnap Oatmeal Bread is a brunch essential this winter. Full of flavor and textures, but not too sweet.

Start your winter mornings with our new, seasonal breakfast bread. Chickpeas pack a healthy dose of plant-based protein and quality fiber into this recipe. Earnest Eats Superfood oats give it a boost of chewiness and a hearty flavor. We spice it with ginger, cinnamon, cloves and nutmeg. These classic gingerbread spices pack a real festive punch! Try a slice of Gingersnap Oatmeal bread slathered with peanut butter and served with a piping hot cup of chai tea.

Uses: Mighty Maple PRO Oatmeal 8 oz Bag                        Serves: 10 slices

Ingredients

1 15oz can chickpeas, drained and rinsed

2 eggs

½ cup nut butter

2 T coconut oil

¼ cup molasses

1 tsp vanilla

½ cup almond flour

 cup Earnest Eats Mighty Maple PRO Oats

¼ cup coconut sugar (or substitute)

½ tsp baking soda

1 T ground ginger

1 tsp cinnamon

½ tsp cloves

¼ tsp nutmeg

pinch salt

Directions:

1. Preheat oven to 350 degrees.
2. Prepare a bread pan with parchment paper and cooking spray.
3. Blend all ingredients except oats in a food processor. If you don’t have a food processor, a high-speed blender will work too.
4. Once combined, fold in oats. You can do this all in the food processor tub, no need for a bowl!
5. Pour batter into your prepared pan and spread evenly.
6. Bake at 350 degrees for 28-30 minutes, until a toothpick comes out clean.
7. Let cool 30 minutes before cutting.